Nut Crusted Portobello Mushroom Strips
Crispy, golden, and irresistible, these Nut Crusted Portobello Mushroom Strips redefine plant-based snacks with their rich, savory crunch. Perfectly seasoned with smoked paprika, garlic powder, and a hint of Parmesan (optional), each strip is coated in a wholesome blend of almonds, walnuts, and breadcrumbs, creating a nutty crust that brings texture and flavor to every bite. Baked to perfection in the oven, these mushroom strips are a healthier, gluten-friendly alternative to traditional fried snacks and are ideal for serving as a crowd-pleasing appetizer, a crunchy salad topper, or a satisfying side dish. Easy to prepare in under 40 minutes, this recipe is your go-to for an enticing, nutrient-packed dish that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 0.5 cups Almonds
- 0.5 cups Walnuts
- 0.5 cups Breadcrumbs
- 0.25 cups Parmesan cheese (optional)
- 0.5 cups All-purpose flour
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed Olive oil or cooking spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it using olive oil or cooking spray.
Clean the Portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills using a spoon, then slice the caps into 1/2-inch-wide strips.
In a food processor, pulse the almonds and walnuts until they resemble coarse crumbs. Be careful not to over-process. Transfer the nut mixture to a mixing bowl and combine with the breadcrumbs, Parmesan cheese (if using), garlic powder, smoked paprika, salt, and black pepper.
Set up a breading station with three shallow bowls: one for the flour, one for the beaten eggs, and one for the nut-breadcrumb mixture.
Coat each mushroom strip with flour, shaking off any excess. Dip it into the beaten eggs, and then press it into the nut-breadcrumb mixture, ensuring it is fully coated. Place the coated strips onto the prepared baking sheet.
Lightly drizzle or spray the mushroom strips with olive oil to help them brown and crisp in the oven.
Bake the strips in the preheated oven for 18-20 minutes, flipping them halfway through, until they are golden brown and crispy.
Remove from the oven and let cool for a couple of minutes before serving. Serve with your favorite dipping sauce or toss onto a salad for extra crunch.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3060 mg | 133% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 19.4 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1080 mg | 83% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2715 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
